---------------------------------CRUMB BASE---------------------------------
2 1/2 c Quaker oats; uncooked,
- (quick or old-fashioned)
2/3 c Brown sugar; firmly packed
1/2 c Butter; melted
-----------------------------STRAWBERRY FILLING-----------------------------
1 1/2 pt Fresh strawberries
2 tb Unflavored gelatin
1/2 c Water; cold
1 c Granulated sugar
1 tb Lemon juice
3 dr Red food coloring
2 Egg whites
1 c Whipping cream; whipped
For base, combine oats, sugar and butter, mixing until crumbly.
Place in a shallow baking pan. Heat in preheated moderate oven
(350 F) about 10 minutes, stirring occasionally. Set aside 1/2 cup
of crumb mixture for topping. Firmly press remaining mixture into
an ungreased 13x9" baking pan. Chill.
For filling, crush 1/2 pint of the strawberries. Slice remaining
strawberries; set aside. Soften gelatin in cold water. Combine
softened gelatin, crushed strawberries, sugar, lemon juice and food
coloring in saucepan. Cook over low heat, stirring occasionally
until gelatin and sugar are dissolved. Cool to room temperature.
Place crushed strawberry mixture and egg whites in large mixing
bowl. Beat at high speed on electric mixer until mixture is thick
and mounds when dropped from a spoon. Fold in whipped cream and
sliced strawberries. Spread evenly over crumb base. Sprinkle with
reserved crumb mixture. Chill several hours or until set. Cut in
pieces; garnish with strawberry halves.
Source: Our Favorites for family and friends
Reprinted with permission from The Quaker Oats Company
